Temazcal has been open for several months and my friends who previously dined kept saying I had to go. They enjoyed using the ipad menus and the scenic view.
The restaurant decor is quite chic with chandeliers from Mexico. The bar features 30 tequilas from throughout the globe.
We looked at the Ipad menus which is a mirror image of the menu from the website, however with the prices. I really enjoyed and appreciated the nutritional information, history of the dish and recipes (preparation).
Our server was very obliging checking in on us and getting us refills of water, the trio of sauces for our complimentary tortilla chips. The sauces was a sweet salsa verde, red salsa and warm think black bean sauce. I enjoyed all three.
We shared the ensalade de tomate y aguacate con cebollas, yellow tomatoes, roast onion, avocados, poblanos, pepitas, cilantro, lime, pumpkins seeds and pumpkin seed oil $12. The salad was so refresh, a great combination of flavor and I really loved the pumpkin seed dressing. We would definitely order this gain.
My friend had the sopa de tortilla a la mexicana. Tortilla soup, chile pasilla, queso, panela, cilantro, epazote, crispy tortilla strips and avocado $10. She said she wouldn’t order it again. I tried a little and it was nothing special.
Tacos de pescado, beer battered dorado frito, pickled cabbage, watercress, chipotle aiolli, pickled red jalapeno and radish, crispy corn tortilla $16. I learned that fish tacos originated in Baja California in Mexico from the Ipad. I really loved the pickled cabbage and the crispy dorado. Really tasty, but I was just so full from overdoing the fresh tortillas.
My friend suggested I start discussing the cleanliness of the bathrooms and Temazcal passes the test. Very clean, modern and nice.
Sopa de tortilla a la mexicana
- 6 quarts chicken broth
- 4 chile poblano, roasted, peeled and deseeded
- 2 chile ancho, washed seeded and fried
- 2 chile pasillas
- 4 tomatoes
- 1 white onion, diced
- gloves garlic, chopped
- 1/2 c corn oil
- 2 sprigs epazote
- 10 sprigs cilantro
- salt to taste
For the soup:
Bring chicken stock to a rapid boil in a sauce an. Place oil in a soup pot and heat. Puree remaining ingredients in a blender and saute in soup pot until it has reached a paste. Incorporate boiling chicken broth in degrees. Simmer for 25 minutes.
For the garnish:
- 24 corn tortillas cut into thin strips and dried for a day
- 8 chiles pasillas fried
- 2 avocados diced
- 2 cups queso panela, diced or crumbled
- 1/2 cup chile or habaners thinly spliced
Ensalade de tomate y aguacate con cebollas
- 1 white onion, sliced in thirds
- 1 avocado, quartered
- 1 yellow tomato, quartered
- 1 chile poblano, roasted, peeled and julienned
- 1/4 cup toasted pumpkin seeds
- 1/4 cup cilantro, chopped
- juice of 1/2 lemon
- salt to taste